Dumplings(jiao zi )

Dumplings

Introduction:

"As a poor student, it's a great torment to live in nice, a place with a high level of consumption and lack of Chinese Super League and Chinese restaurants. Fortunately, the blue sky and white clouds in the Mediterranean are a great compensation. It's said that French food is delicious, but French food is also very troublesome. It can't be separated from the oven everywhere. The cuisine here in southern France is close to that of Italy. Seeing a French girl eating with relish every noon with a large box of lettuce leaves, she thinks she can't adapt. So I still cook Chinese food every day. Usually it's good to pass, but after a long time, some things are especially greedy. Like stinky tofu, like dumplings. Stinky tofu process is a bit cumbersome, I can't even find tofu! I really couldn't boil it, so I made dumplings by myself. Except for soy sauce, Chinese prickly ash and chili powder, everything was super bought. "

Production steps:

Step 1: mix noodles first. I use the cheapest noodles bought in the cheapest supermarket in France. It's about 40 cents a kilogram. And out of the surface in addition to the dark color, excellent toughness, high ductility! After mixing the noodles, button up the small bowl and wake up for a while.

Step 2: when you wake up, you can prepare the filling. French supermarkets have minced meat. There are also pork and beef. But the beef is very fishy. Every time I use it, I will add a lot of red wine to soak it first. The pork bought this time is coming back. Chop the onion and ginger and put them on the meat. Heat the vegetable oil and pour it on the ginger. The amount of vegetable oil is up to you. Some people won't let it go. In our family, it's traditional to put the stuffing, and the stuffing is easy to mix. Chop up the cabbage and mix the stuffing.

Step 3: rolling dumplings. The French rolling pin is expensive! But there's a lot of wine. I usually drink a lot. After drinking, I leave the small bottle (for cidre cider). Very easy to use! It's not sticky yet!
I don't know how to make dumplings. At home, my mother always drives me away, saying that my dumplings will rot. Thanks to the French side, I can not pinch the dumplings that awesome! Ha ha ha!

Step 4: cook. The water must be boiled before making dumplings. Wait for the dumplings to float in the main restaurant for about 2 minutes. Or you can add cool water three times after the first water roll.

Materials required:

Flour: 250g

Shrimp: 100g

Pork stuffing: 300g

Chinese cabbage: 200g

Scallion: right amount

Ginger: right amount

Salt: right amount

Soy sauce: right amount

Vegetable oil: right amount

Note: did I forget to write the seasoning? Add soy sauce and salt after pouring hot oil; if soy sauce is salty enough, salt will be omitted. Then mix the meat well. After the cabbage is chopped, put it in a separate container and sprinkle a little salt to kill the juice. Otherwise, there will be more tragedies. Mix the pickled cabbage with the meat stuffing again and you can use it!

Production difficulty: Advanced

Technology: seasoning

Production time: one hour

Taste: onion

Chinese PinYin : Jiao Zi